My sweet neighbor shared a huge ham bone with us yesterday. I have it on the stove simmering with a bit of sage, using about 12 cups of water. Once the broth seems rich and flavorful, I plan on making soup.
I am making two kinds of soup and putting extra in the freezer.
Ham and Cabbage soup
- cooking spray
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 2 medium carrots, peeled and sliced
- 4 cups Chicken broth or ham broth
- 2 medium yukon gold potatoes, peeled and diced small
- 1 leftover ham bone
- 5 ounces chopped leftover ham
- 1 small head cabbage, cored and chopped (13 oz)
- in a large pot or Dutch oven, Add the onions, celery, and garlic and saute, 4 to 5 minutes.
- Add the chicken broth (or ham broth), carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook until tender
- Cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.
Serving: 11/2 cups, Calories: 124kcal, Carbohydrates: 15g, Protein: 10.5g, Fat: 2.5g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 437mg, Fiber: 3.5g, Sugar: 4.5g
Garden Thyme Herb Bean Soup
1 qt dried mixed beans
7 cups water
1 ham bone (optional but oh so good)
2 cups diced ham
¼ cup minced onion
1 tsp. salt added at the end of cooking
1 pinch ground black pepper
½ cup sliced carrots (optional)
½ cup sliced celery (optional)
- Place rinsed beans into a large stockpot, Add wate and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour (can be soaked overnight, drain, then add water to cover beans, approx. 7 cups)
- Add ham bone, cubed ham, onion, pepper an d herb mixture. Bring to a boil, reduce heat, cover and simmer for hour and 15 minutes or until beans are soft.
- Add carrots, celery and salt, cook until tender. Remove ham bone and bay leaf.
- Serve with crackers or cornbread.